I just ordered my pumpkin ale and looking for a way to improve it from last year’s batch. Here’s what I did last year…
Bought way more pumpkin than I need. Cut it up, covered with some vanilla extract, baked until soft, steeped some & added some to the boil throughout. I think total I had about 9 lbs of pumpkin. We made pumpkin pies with the same pumpkins & they were sorta bland so maybe it was the pumpkins. The problem with last year’s batch was it didn’t have as much pumpkin flavor as I’d like. It still tasted great, just not pumpkinny for my liking.
I’ve heard/read a few things about pumpkin ale & beer brewing in general…
- best to use way more spices & pumpkin for pumpkin ales.
- canned pumpkin tastes more like pumpkin than pumpkin (Libby’s was recommended)…odd, but whatever
- adding flavor to beer is best after the boil
Here’s what I’m thinking…
Make the beer. Same day as brewing, mix bourbon (or rum) to canned pumpkin. Wait until fermentation ends & add the pumpkin mix.
Here’s my thoughts why…
- The alcohol will kill any bacteria or infections in the pumpkin mix. Plus, it’s booze.
- Waiting a week will allow for fermentation before adding the mix which has alcohol that could kill yeast.
- Adding it to the primary would be better than adding to the secondary since I wouldn’t have to rack twice.
- Using rum or bourbon gives it flavor.
So does anyone have any input on what I’m thinking here? I’m thinking to use bourbon sin rum in a pumpkin ale might be too sweet. I’d stick with a captain morgan black or Bacardi oakheart if so.